Do You Honestly Want To Make Moist Chocolate Cake?

Moist Chocolate Cake

When I woke up today I knew I had to make some cake.

I had promised DD yesterday that we would.

The only problem was that I had no idea what cake to make.

I knew we had flour, butter and eggs at home. I never remember sugar as I rarely buy it then I remembered I had Sweet Freedom and they always have cool recipes on their site.

I like Sweet Freedom because it’s fruit and carob based unlike all the funny plant based sweeteners out there that we have no clue what their effect on the human body is!

Easy Peasy Moist Chocolate Cake

So I headed to their site and got this divine choccie cake recipe.

I modified it a bit – don’t know when I’ll stop modifying recipes or if I ever will. Anyway, I’ve typed in this blueish colour/teal the items I substituted or added. Also, I didn’t ice the cake. I just couldn’t be bothered plus it was already so sweet didn’t want it to be sickening.

Delicious Easy Peasy Moist Chocolate Cake

Divine Choccie Cake

A deliciously dark, scrumptious cake, be warned serve small pieces only – it’s incredibly rich!  serves 8  ready in 120 minutes  ingredients

  • 110g chocolate – 70% cocoa solids: used 100g bar as I couldn’t 110g bar. It was a 70% dark espresso one
  • 85g olive oil based spread
  • 2 tbsp ground almonds
  • 80g Sweet Freedom Original: What I had at home was Sweet Freedom dark
  • 3 free range eggs, separated
  • Added some almond flakes for extra bite

Icing: (optional)

  • 110g chocolate – 70% cocoa solids or more
  • 110ml double cream


  1. Preheat oven to 180C / 350F / Gas Mark 4.
  2. Line and grease a medium cake tin.
  3. Melt chocolate in a bowl over a pan of hot water, mix in the spread and once melted, stir in the ground almonds and Sweet Freedom.
  4. Take off the heat.
  5. Beat egg yolks and stir them into the chocolate mixture.
  6. Whisk egg whites until quite stiff.
  7. With a metal spoon, fold one spoonful of the egg whites into the chocolate mixture to ‘slacken’ it.
  8. Then gently fold in the rest of the egg whites.
  9. Pour into the cake tin and cook for about 35 mins.
  10. It may sink a bit when it comes out of the oven, all adds to the character!
  11. Cool for a few mins in the tin and then turn out onto a wire rack and let it cool completely.

To make the frosting:

  1. Melt the dark chocolate, then whisk in the double cream.
  2. Once the cake is cool, pour / spread over the top and sides, leave to harden a little – it’s worth the wait!

And for more quick and easy chocolate recipes, stop by tomorrow again for a 3 ingredients chocolate recipe my friend Victoria Dixon made for her kids.

Don’t you just love simple recipes especially chocolate ones? Do you have any? Would love you to share one before you click away. Pleeeaaaaaase? Thanks!

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  1. Makes me want to go home and bake. Looks fabulous!

  2. When I saw your blog title on UBC I had to come read it. The cake sounds amazing, except I don’t bake in the summer, and I don’t eat sweets. I saved the recipe though for this winter. Two questions, what is Sweet Freedom and what size is a medium cake tin? Can you tell I don’t cook much?

    • Chocolat A Toi says:

      Wow! I’m glad you did. Thanks for stopping by Nita. Sweet Freedom is a fruit and carob based sweetener made here in the UK. I love it as it’s not too sweet and is great for baking.

      The tin I used is 3 inches deep, 5 inches wide and 9 inches long. So if you could find something along those lines…

  3. Wow that cake certainly does the name justice. You can just see how moist it looks from the top photo. I’ve never heard of Sweet Freedom in the US. I wonder if it’s just UK based?

    • Chocolat A Toi says:

      Hey Minna thanks for the comment. I’m not sure if Sweet Freedom is sold in the US. I’ll find out for you.

  4. Thanks for dropping by my blog earlier :) I’m in a train otw to work when I remembered to visit yours n I regret! Your chocolate cake made me hungry instantly! Makes me wanna take a bite at the photo lol.

    • Chocolat A Toi says:

      Hey DinoMama thanks for stopping by. I loved your post – so honest and transparent. Glad you liked the cake.

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